Corned Beef Hash British Style Recipes

Steps:

• Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
• Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.

Steps:

• Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
• Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
• Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

Steps:

• Preheat oven to 400*.
• Boil potatoes in enough salted water to cover them until tender, about 15 minutes. Drain and mash, season with salt and pepper, butter and milk.
• Pour the can of baked beans into the bottom of a casserole dish (7 x 11).
• Sprinkle the corned beef over the beans evenly. Season with a bit of Worcestershire and top with mashed potatoes.
• Baked, uncovered for 25 minutes. Top with cheese and continue baking for 15-20 minutes or until cheese is melted and slightly browned.